At Mumbai University’s Journée de France

with the teachers at Mumbai University

The Alliance Française De Bombay in association with Mumbai University was celebrating Journée de France (France Day) at their campus today and they invited Le 15 over to give the students taste of Paris. Equipped with our induction plates and pans (and a lot more!) we reached the campus all geared up to show the students how they can make Crêpes at home and how awfully simple and versatile a chocolate ganache can be.

Marie was total a hit with the crowd with her Crêpe-flipping skills and the some folks from the audience even volunteered to try flipping the crêpe as the crowd cheered on. Everyone was amazed to see how easy it is to make ganache, and with just a little tweak in the quantity of cream you can make chocolate sauce, chocolate ganache for icing cake, chocolate truffles, fillings for crepes and chocolate.

Pooja, Chef Javed, Marie and Shaheen

Here are the recipes of both the things we demonstrated at the event:

Crêpes
Yields about 25 crepes

200g flour
4 eggs
400 ml milk
200 ml cream
50g butter (add a pinch of salt if you use unsalted butter)
30g sugar (not compulsory)

1. In a large mixing bowl, whisk together the flour and the eggs.
2. Gradually add in the milk and cream stirring to combine.
3. Add the salt, sugar and butter; beat until smooth.
4. Heat a frying pan over medium high heat.
5. Put some butter/ oil over the all pan.
6. With a medium lader pour some batter in the pan (about a third of a cup for a 10 inch pan).
7. Tilt the pan with a circular motion so that the batter coats the surface evenly.
8. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Chocolate Truffle
Yields about (50 - 60 truffles)

500g chocolate (dark or a mix of dark and milk chocolate)
250g cream
Cocoa powder for dusting.

1. Cut the chocolate into small pieces and place it in a medium sized mixing bowl.
2. Bring the cream to a boil over low heat.
3. Pour it over the chocolate and let it stand for 5 minutes.
4. Stir until smooth.
5. Chill for atlest 4 hours or overnight (preferably)
6. Form into balls with a spoon or a melon baller and dust with cocoa powder.

Variations: You can add a tbsp of your choice of liqueurs, extracts, coffee, purees or jam. If you're feeling a little more adventurous you can add spices, candied fruits, dried fruits or nuts.